Meringue

Meringue

There are several types of meringue. The sweetened, uncooked beaten egg whites that form the “islands” of Floating Island (also known in French as Ile flottante), the partly cooked toppings of lemon meringue pie and other meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue.  Different preparation techniques produce these results.  French meringue is the method best known to home cooks.  Fine white sugar is beaten into egg whites.  Italian meringue is made with boiling sugar syrup, instead of white sugar.  This leads to a much more stable soft meringue which can be used in various pastries without collapsing.  In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff.  This type of meringue is safe to use without cooking.  It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues.  Swiss meringue is whisked over a bain-marie (water bath) to warm the egg whites, and then whisked steadily until it cools.  Then it is baked.

INGREDIENTS

2 Egg Whites

¼ Teaspoon Cream of Tartar

1 Pinch Salt

½ Cup Sugar

½ Teaspoon Vanilla Extract

Preheat oven to 375° F.  Line baking sheet with parchment paper and set aside.  In medium bowl, with an electric mixer on medium speed, beat egg whites until frothy.  Add cream of tartar and salt.  Beat on high speed until stiff.  Beat in sugar one tablespoon at a time.  Fold in vanilla.  Drop batter by heaping teaspoonfuls onto prepared baking sheets.  Place in oven and turn oven off. Leave in the oven for 5 hours.  Makes 12